Spring brings some fresh tastes onto our plates, and I'm so grateful for them after a long winter. All the flavors in this bowl go really nicely together + it's a colorful way to have all kinds of different combinations in each bite. We thought that this could be called a bunny bowl, because I know all the rabbits in our yard would enjoy a lot of the things here. :)

-I steam asparagus by cutting it into about 1 inch pieces, discarding the woody bottoms, and adding all but the tips to a pot with about 1/2 inch of boiling water. Cover and let boil for about 5 minutes. Add the tips + continue cooking for another 3 min. Drain + salt.-I like to add a bit of olive oil, salt and pepper flakes to the warmed chickpeas. Tossing them in the drained asparagus pot browned them up a bit.-The pickled carrots can be made quickly by adding vinegar, salt + a bit of sugar...tossing periodically. The excess "dressing" was poured onto the spinach.-I seasoned the rice this time by adding salt, cinnamon, a touch of brown sugar, and cayenne.-Enjoy!